Venison-Bacon White Chili

Venison-Bacon White Chili


"A rich and delicious chili soup with many layers of flavors, that does not include tomatoes, pepper skins or seeds, but packs plenty of heat. Adjust seasoning to your own taste, and serve with cheese if desired."


2 h servings 260 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1658 mg
  • 66%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large pot over medium-low heat. Stir in flour until smooth. Cook and stir until the flour turns dark, about 15 to 20 minutes. Stir in the white pepper, 1 teaspoon of salt, brown sugar, cinnamon and nutmeg until smooth.
  2. Gradually whisk in the chicken broth so that no lumps form. Add the green chilies with their liquid, and the crushed garlic cloves. Season with 1 teaspoon of chili powder, 1 teaspoon of cayenne, cumin, cilantro, coriander and oregano. Stir in the corn and beans, and bring to a simmer.
  3. Place the bacon in a large skillet over medium-high heat. Cook, turning occasionally until browned. Add the onion and minced garlic; cook and stir for a few minutes. Add the venison, and season with remaining 3 teaspoons of salt, 1 teaspoon of chili powder and 1 teaspoon of cayenne pepper. Cook, stirring to break the venison to your desired texture, until evenly browned.
  4. Transfer the meat mixture to the pot, and simmer over low heat for at least 1 hour, stirring occasionally.
  • profile image

Your rating



  1. 54 Ratings


The basic recipe was good, but it'll need some tweaking. Next time I won't put so much cinnamon in it. It was tad overpowering. Also, make sure you drain your bacon before mixing in. I don't bel...

I changed it slightly. I didn't add the salt, it was fine without it. While cooking the meat mixture I added Merlot to it to add flavor. I made it on a Saturday and it was finished off that nigh...

I have never cooked venison in the past, and I found that this recipe was extremely easy to follow, and the meat turned out tender and flavorful. So, I can safely recommend this for novice cook...

Whoever thought of putting cinnamon in chili should think again. Not a very good recipe. Way too sweet. I will continue my search for the ultimate venison chili recipe.

I was given some venison , which I had never cooked before. This was a very tasty recipe, though I was glad I completely eliminated all 4 teaspoons of salt. I think it would have been inedible i...

This chili is phenomenal! It tastes just like a chili I get from a local resturaunt that I love but I could never nail down exactly what was in it. I am going to try it with chicken instead of...

This was the first time I made anything with venison. It was good, although next time I will cut back on the salt if not eliminate it altogether. Plenty of taste to this dish!

I used the spices in this recipe as a guideline for my own venison chili. I didn't follow the ingredient list, but I felt I needed to comment anyway because it was fantastic. I cut the cinnamo...

Amazing!!! I was hesitant to the brown sugar and cinammon, but it added the perfect taste. I substituted chicken for the venison and it worked.